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Mexican Chicken Egg Rolls Recipe

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★★★★★

5 from 112 reviews

These Mexican Chicken Egg Rolls are a flavorful twist on a classic appetizer, filled with spiced chicken, fresh vegetables, and kale, then baked or air-fried to crispy perfection. Perfect as a party snack or a tasty dinner side, they combine vibrant Mexican flavors with the satisfying crunch of egg roll wrappers.

Ingredients

Scale

Filling

  • 1 tablespoon olive oil
  • 1 pound chicken breasts (boneless and skinless, cut into small pieces)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 medium red bell pepper (chopped in small pieces)
  • 1 cup frozen corn
  • 2 cups kale (roughly chopped)
  • 1 cup salsa
  • 6 green onions (chopped)
  • 1/4 cup parsley (chopped)
  • Salt and pepper (to taste)

Assembly and Cooking

  • 24 egg roll wrappers
  • 1/4 cup butter (melted)

Instructions

  1. Preheat Oven or Air Fryer: Preheat your oven to 425 °F and line a baking sheet with parchment paper. If you prefer using an air fryer, preheat it according to the manufacturer’s instructions.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces along with ground cumin, chili powder, and cayenne pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
  3. Add Vegetables and Salsa: Stir in the chopped red bell pepper, frozen corn, kale, and salsa. Cook for an additional 2 minutes until the bell peppers soften slightly and the kale wilts down.
  4. Season and Cool: Remove the skillet from heat. Mix in the chopped green onions and parsley, seasoning with salt and pepper to taste. Allow the filling to cool for a few minutes to make wrapping easier.
  5. Prepare Egg Rolls: Lay out the egg roll wrappers on a clean surface, keeping unused wrappers covered under a damp towel. Spoon 1 to 2 tablespoons of the cooled filling into the center of each wrapper.
  6. Wrap the Egg Rolls: Brush the edges of the wrappers with warm water to help seal. Fold the bottom corner over the filling, then fold in the left and right corners, rolling tightly upwards to fully enclose the filling.
  7. Bake the Egg Rolls (Optional): Place the wrapped egg rolls seam side down on the prepared baking sheet. Brush each roll with melted butter. Bake for 15 minutes, turning the pan halfway through, until golden brown and crispy.
  8. Air Fry the Egg Rolls (Optional): Arrange egg rolls in a single layer inside the air fryer basket. Brush each with melted butter. Air fry at 400 °F for 10 to 12 minutes, turning halfway through cooking, until golden brown and crisp.
  9. Serve: Let the egg rolls cool for 2 to 3 minutes before serving. Serve warm with extra salsa for dipping.

Notes

  • You can substitute kale with spinach or other leafy greens if preferred.
  • Adjust the cayenne pepper to control the spiciness of the filling.
  • If you want extra crispiness, brush the egg rolls with additional melted butter before baking or air frying.
  • Keep unused egg roll wrappers covered with a damp cloth to prevent them from drying out while assembling.
  • For a vegetarian option, substitute the chicken with seasoned black beans or cooked tofu.

Keywords: Mexican chicken egg rolls, baked egg rolls, air fryer egg rolls, chicken appetizers, spinach egg rolls, party snacks, Mexican recipes

Find it online: https://foodbylina.com/mexican-chicken-egg-rolls-recipe/